Thursday, November 5, 2009

Blueberry Buckle

Today was supposed to be a “pretend you are a sloth” day. You know… where you sit around doing nothing more strenuous than gaze at your toenails? And then I went to get some berries from the ‘fridge… and BOOM! Inspiration!

The Horned One whispered, “Cake! Cake!!” The Halo-ed One said “Nooooo! Go to the patio and read!”

Guess who won?


ANYway :D I ended up digging up this recipe someone sent me.. for Blueberry Buckle. Just a fancy name for coffee cake with berries in it :D During baking, the buckle/batter rises and fruit sinks giving the cake an uneven ‘buckled’ look. Hence the name (DUH!).

As you bake, the berries explode in the slow heat and their juices trickle through the batter giving rise (no pun intended) to a melt-in-your-mouth dessert that’s easy to cook and easier to finish :D


For The Cake:

2 cups all purpose flour

2 teaspoons baking powder

1 tsp vanilla essence

1/2 teaspoon salt

1/4 cup softened unsalted butter

3/4 cup sugar

1 large egg

1/2 cup milk

1 pint blueberries

2 tablespoons all purpose flour

For The Streusel (Topping)

1/4 cup unsalted butter, softened

1/2 cup sugar

1/3 cup sifted all purpose flour

1/2 teaspoon cinnamon

Preparation Method:

Preheat the oven to 350°F

Sift the flour, baking powder and salt together

Cream the butter and sugar in another bowl

Beat in the egg into the butter mixture

Add the vanilla essence

Stir in the flour along with milk and blend well

Add the berries to this along with 2 tablespoons of flour and fold in

Pour this batter into a greased 8” pan and set aside

Combine ingredients for the Streusel with a fork to make a crumbly mixture

Sprinkle this over the batter

Bake for an hour


You can serve this with whipped cream and blueberries or with blueberry gelato (I’ll post the recipe in a couple of days).

Wednesday, January 28, 2009

Cutlets... My Comfort Food ;)

It’s been SO long since I’ve posted on any of my blogs… No particular reason why. Ummmm, maybe there is, but then again… :D I guess I needed some time off.
Anyway, no big deal… I guess here’s a good place to begin as any.


I wanted to take some goodies to class for Peeps. It’s been awhile since I had last made something for her. And while I lay on my bed (littered with project note, thumbnails, and other unmentionables… which is a whole different story altogether) making faces just for the heck of it, it hit me… Cutlets! That’s what I’ll make!

I’d been looking for the perfect excuse to indulge in my favorite snack, and it couldn’t get any better than this :D

They make me very homesick though, because cutlets remind me of those long winter evenings spent lazing with my cousins in the guest room (which was by default our domain). Cold cold evenings spent curled up in the bed reading Debbie, Mandy, Bunty and Judy … and the oober delicious cutlets. Piping hot, they’d be delivered to our ‘kingdom’ by a lowly minions (usually one of our aunts :D)

Sigh! I wanna go home!!!
Err… not exactly!
Hell no!

Anyway, You Will Need:

For the chicken
Chicken/meat – 0.5 lb
Ginger (chopped) – 1 inch piece
Garlic – 4 pods
Salt – just a little to taste

(If you want a vegetarian option, skip this step and use 200 grams carrots, 200 grams beans and 100 grams peas instead)

For the filling
Onion (diced) – 0.5 lb
Green chilly (minced) – 100 grams
Mint leaves (minced) – 1 cup
Coriander leaves (minced) – 2 cups
Spring onion minced – ½ cup
Celery (diced) – 1 cup
Potato – 2 medium sized ones
Bread – 2 slices
Oil 1 tablespoon
Salt to taste

For the crust:
Egg – 1 large
All purpose flour – 2 tsp
Bread crumbs – as needed
Oil to fry

Method Of Preparation:

- Pressure cook the chicken, ginger, garlic and salt (without water) till done.
- Strain and cool. Finely shred the chicken (I used my shredder) and keep aside.
- Boil the potatoes, peel, mash and keep aside.
- Heat 1 tablespoon oil and fry the onions green chilly, mint leaves, coriander leaves, spring onion, celery and salt until the onions turn translucent.
- Add the chicken (meat/veggies) to this and fry for 5 minutes.
- Next, add the potatoes and bread slices and combine well for 5 minutes.
- Allow it to cool for a while.
- Meanwhile make beat the egg and all purpose flour until there are no lumps.
- Take the breadcrumbs in a separate flat plate. You can keep adding more crumbs as and when you finish.
- Next make small patties of the chicken (meat/veggie) mixture
- Dip each patty in the egg mix and roll in the breadcrumbs (gently) to give it an even coating.
- Deep fry on medium flame for 3-4 minutes on each side and transfer onto a paper towel.

Serve with Tomato sauce or Coriander chutney...
Enjoy… :D

Thursday, June 19, 2008

Triple Chocolate Caramel Cookie Bars

Etta and Preethi are coming over tomorrow and I’m SUPER excited!!! Yay! Two days isn’t enough :( But, what the hell! I can’t wait to see them again. Sigh!

Preethi is MY kinda person - an unapologetic foodie and fellow chocolate freak. So I made this for her because I know she’s one person who’ll fully appreciate and fully do justice to your cooking no matter what.

Anyway, this is one of the simplest cookies ever. Don’t be scared by the seemingly long process. It’s not so difficult (as long as you remember to stir the caramel continuously till it’s done) and your taste buds will implode with joy with the very first bite :D


So, You Will Need

For The Base:

250g all purpose four

½ cup castor sugar

3/4th cup unsalted butter, softened

For The Caramel Filling:

7 tbsp unsalted butter

½ cup light brown sugar (muscovado)

2 * 14oz cans condensed milk

For The Chocolate Topping:

90g semisweet/bitter cooking chocolate

90 g milk chocolate

50g white cooking chocolate

Method Of Preparation

For The Cookie Base:

- Preheat the oven to 350 F

- Line and grease a 13*9 inch baking dish

- Combine the flour and castor sugar in a bowl and work in the butter with your hand, until it looks like fine breadcrumbs

- Put the dough into the tray and press it out with your hand to cover the base

- Smoothen the surface with a spoon and prick holes al over with a fork

- Bake for about 20 minutes and set aside to cool

For The Caramel Filling:

- Combine all the ingredients in a pan and heat on a medium-low flame, stirring all the while until the sugar has dissolved

- Bring to a boil and then reduce heat and simmer on a low flame for 10 minute

- Stir constantly and make sure it does not burn

- Remove from the heat and pour the mixture over the cookie base

- Leave it aside until cold

For The Chocolate Topping:

- Melt each chocolate separately in the microwave for 40 seconds (or in a double boiler)

- Spoon lines of plain chocolate alternating with milk chocolate and cover the surface of the caramel filling completely

- Add dollops of white chocolate and use a skewer to form a marbled effect

- Leave it to cool and cut bars once the chocolate has set (if it’s still gooey, refrigerate it till it sets and then cut bars)

*Excuse me for the ridiculous picture :D I was trying to do too many things with one hand*

Tuesday, May 20, 2008

Mathew Mishmash-ed!

There’s this little lady I visit online almost every other day, just to torture myself.

Not because she’s a great cook (she is!!) but because she goes one notch up above the rest and displays works of art rather than mere dishes. Droolworthy, eyepopping creations which make me want to run to the refrigerator and stuff myself up.

That’s the lady Mishmash.

Anyway, couple of weeks ago I came across this recipe of hers which I knew I HAD to try. I was waiting for a weekend when again, I chanced upon this other blogger’s post on his Mom’s biryani – Mathew - of the tongue-in-cheek, and sometimes tongue-outside-cheek wit and priceless humor.

His post reminded me of Kerala. Now, what I like BEST about Kerala is the FOOD! Actually what I like about ANY place is the food… but lets not get into that now. :(

*cough cough*

So, where was I? Oh yeah, Food.


So.. I made this for the ‘Hungry Mouths’ a week or so ago and have been waiting to post this. But you know how busy a jobless person can be. :D

Anyway, ‘featured’ ;) here is Mishmash’s Mutton Fry on a bed of carrots (my idea of healthy salad… who am I kidding!) and a tomato cup of thick creamy yogurt embedded(?) in Mathew’s Savolaa.. Giri.. Giri.. Biryani.

Shn? Mathew? Very many thankoos for the deliciocity ketto! ;)

And that’s echoed by my phriends who masquerade as my guinea pigs.